Green is everywhere you turn these days from the vineyard to your table. What a better way to celebrate than with a fresh green salad? Accompanied by a crisp Riesling this cries “Spring” from the tabletops.

Ingredients
Salad
1 heaping cup of mixes spring greens such as watercress, arugula, frisée, mâche, pea shoots or baby bibb lettuce, washed and dried
1 cup of coarsely chopped herbs such as mint, tarragon, chives, and parsley
½ cup of sweet peas, blanched
¼ cup of moscatel vinaigrette

Vinagrette
½ shallot, finely minced
2 tbs moscatel vinegar
6 tbs lemon olive oil
Kosher salt to taste

Directions

1. Blanch the peas by immersing them in salted boiling water until tender, then removing immediately to an ice bath. Drain, and set aside.
2. Assemble the vinaigrette: place vinegar, shallot, and salt in a bowl. Whisking continuously, add the lemon olive oil until emulsified.
3. In a large bowl combine greens, herbs, and peas, and toss gently with vinaigrette.

With pre-made dumpling wrappers, available in most supermarkets, this recipe is a cinch!

Ingredients
32 pre-made dumpling wrappers
1 (2-inch) piece peeled
fresh ginger
1/2 cup light soy sauce
1 bunch scallions, thinly sliced
3/4 lb ground pork
(from shoulder; not lean)

Directions
1. Halve ginger, then finely chop 1 half and cut remaining half into very thin
matchsticks (less than 1/8 inch thick).
2. Combine 5 tablespoons soy sauce with ginger matchsticks in a small bowl.
3. Reserve 2 tablespoons scallions for garnish, then finely chop remainder and
put in a bowl along with pork, finely chopped ginger, and remaining 3 tablespoons
soy sauce. Gently knead with your hands in bowl until just combined. Chill,
covered, 10 minutes.
4. Cut dumpling wrappers into 3 ¼ inch rounds using a cookie cutter.
5. Begin forming dumplings. Put 2 slightly rounded teaspoons pork mixture in
center of round. Fold round in half, enclosing filling, and pinch edges together
to seal.
6. Gently drop all dumplings into a 6- to 8-quart pot of boiling water, gently
stirring once to prevent sticking, and cook 6 minutes. (Dumplings will float to
top while cooking.) Transfer dumplings with a slotted spoon to a serving dish
and sprinkle with reserved scallions.

Recommended pairings: Pinot Noir, Riesling